For the Horseradish Mustard Mayo
• 1/4 cup vegan mayonnaise
• 2 Tbs. Dijon mustard
• 2 Tbs. prepared horseradish
• A pinch of dried tarragon
• Kosher salt and black pepper to taste
For the eggplant burgers
• two medium eggplants, peeled and cubed
• 2 Tbs. extra-virgin olive oil, divided
• 1 shallot, finely minced
• 1 cup vegan cheese shreds, any flavor
• 1 clove garlic, minced or grated
• ½ tsp. Kosher salt
• ¼ tsp. black pepper
• 1 Tbs. fresh parsley, chopped
• 1 cup gluten-free bread crumbs
For the toppings
• 1 cup vegan cheese, either slices or shreds (as long as it melts)
• 4 gluten-free buns
• 4 slices beefsteak tomato
• 4 leaves romaine lettuce
• 4 slices red onion
• Horseradish Mustard Mayonnaise (recipe above)
• 4 handfuls of potato chips
Horseradish Mustard Mayo
- In a small bowl, put the mustard, mayonnaise, and horseradish; season with salt & pepper to taste.
- To enable the flavours to infuse, cover and chill for at least 30 minutes.
- The sauce can be made a day ahead of time and stored refrigerated covered.
To Create the Eggplant Burgers
- Combine all of the ingredients for bugger patties in a large mixing bowl.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat.
- Sauté the eggplant cubes for 10-12 minutes, or until they are caramelised and very tender. Because they’ll be mashed, make sure they’re incredibly soft. To soften the eggplant, you might alternatively bake it or pop it in the microwave.
- Place the eggplant in a large mixing dish. Mash the eggplant until there are no longer any entire pieces. This is done with a potato masher.
- Add the shallot, cheese, garlic, salt, pepper, and parsley to the eggplant and mix thoroughly.
- Place the bread crumbs on top. Don’t put them all in at once; feel the mixture to see if you need the whole cup. 12 cup bread crumbs are added and mixed up.
- The best approach to mix it is to wet your hands and gently mix the crumbs into the eggplant with one hand while keeping the other clean. If you think you’ll need additional crumbs, add another 14 cups and remix it all. You want the consistency to be firm, as though it could hold up to being turned into a burger. Add the last 14 cups of bread crumbs if it’s too moist. Typically, I use the entire cup of crumbs.
- Refrigerate the eggplant mixture for about 30 minutes. I use a 3 12 inch cookie cutter to make the burgers. After spraying it with cooking oil spray, I stuff the eggplant mixture into the cookie cutter. Pat it down, then gently remove the cookie cutter off after about 20 seconds. Allow your perfect burger to rest for a few minutes while you finish the other three.
- Heat 3 tbsp oil in the same skillet you used to sauté the eggplant (but clean it) over medium-high heat and add the patties to the pan.
- Cook until the burger is gently browned on one side, and you can remove it with a spatula without breaking it (this is critical). To turn the burgers gently, I use two spatulas. Flip them over and continue to cook on the other side.. Flip them over when the second side is golden brown and cook until the first side is golden brown.
- Combine all of the ingredients in a large mixing bowl.
- Place two pieces of vegan cheese on top of each burger. Cover the pan with roughly a tablespoon of water. This will create steam, which will melt the cheese and make it ooey-gooey.
- Preheat the broiler while you’re cooking the burgers if you want your burger buns to be toasted. Place the cut sides up on a baking tray after splitting the buns in half—Bake for 30 seconds or lightly golden brown. Don’t let them go to waste!!
- Arrange the patties on the bottom buns and top with tomato, lettuce, onion, and a dollop of horseradish mustard mayonnaise, if desired. Serve immediately with a pile of potato chips on top of the bun toppers. Make sure you have plenty of napkins on hand because this is going to be a nasty situation.